If you want a simple appetizer or Italian brunch start, these mini lasagnas are for you!
Wonton wrappers are used as the pasta element in this lasagna, which makes this a simple twist with all the classic lasagna elements with layers, three types of cheeses, veggies and pasta. Feel free to add summer squash or other veggies in the mix.
In my family carbs and cheese are main food groups. Lasagna has always been a comfort favorite and these mini cups are great for planning ahead for a busy week or simply portion controlling how much cheesy goodness you consume.
Try it out and be sure to let me know what you think! *Please note, if you do not have the Silicone Mold or some of the Tupperware Products used, you can still do the recipe. Just adjust the amounts in each cup and be sure to spray if using muffin tins.
Mini Veggie Lasagna
1 1/2cups parmesan cheese,grated
1 1/2cupsmozzarella cheese,shredded
small zucchini, diced
1 1/2 tsp Italian Herb Seasoning
Salt and Pepper to taste
Basil for garnish
Preheat oven to 375ºF.
Sprinkle with some Italian Herb Seasoning on your zucchini and cook for 5 minutes in the MicroPro Grill.
In a small bowl, mix 1 tsp of Italian Herb Seasoning with the ricotta.
Start layering your mini lasagnas in the Tupperware Silicone Muffin Mold (Be sure to put an ultra pro cover or sheet pan underneath. Begin with a wonton wrapper and press it into the bottom of each muffin cup. Sprinkle a little parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little zucchini and pasta sauce.
Repeat layers (wonton, parmesan, ricotta, mozzarella, zucchini and pasta sauce). Top each cup with some of the reserved parmesan and mozzarella cheeses and a light sprinkle of the Italian Herb Seasoning.
Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. Because the Silicone Molds are nonstick, each lasagna mini with pop out.
Garnish with basil and serve.
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If you have been following me, you know that I love Risotto! It is my comfort food and one of my go to’s on a cold, raining day. This week I tweaked my recipe for Mushroom and Asparagus Risotto, also throwing in some grilled veggies to the side. OH MY IS IT GOOD! I even has a grandson of a customer try it when they came by the studio. He said “It looked gross and I don’t normally like asparagus, but man is that good!” Huge shout out to Farm Fresh Carolinas for the Fresh Veggies (they really do make a difference). Also, be sure to watch my Fresh Tip Tuesday and learn some fun facts about Asparagus!
– 1 cup Arborio rice
– 8oz. (about 1 cup) fresh asparagus, coarsely chopped
– 1 tsp. coarse kosher salt
– 1 Tbsp. extra virgin olive oil
– 2 1⁄4 cups vegetable stock or water*
– 1 small onion, peeled, halved and chopped in Chop ’N Prep Chef
– 1 garlic clove
– 1 Tbsp. Italian Herb Seasoning
– 1⁄2 cup Parmesan cheese, grated in Grate Master Shredder
Rinse Arborio rice in strainer until water runs clear, about 30–60 seconds.
Pour rice into Tupperware Microwave Pressure Cooker base and add vegetable stock, asparagus, onion, garlic, seasoning salt and oil. Seal and microwave on 70% power 13 minutes.
Remove from microwave and set aside. (this allows the pressure to release naturally – until pressure indicator fully lowers – about 4–6 minutes.)
Remove cover and stir in Parmesan cheese.
FOR THE GRILLED VEGGIES:
Put peeled carrots and asparagus in the MicroPro Grill. Drizzle with Olive Oil and Italian Herb Seasoning. Place Cover in the Grill position for 6 mins. DONE!
Get my Fresh Product Picks (Pressure Cooker, Chop N Prep, Grate Master and More) at www.twcorinne.com. Want to get it FREE? Date a Tupperware Party with me and you can get spoiled rotten. (At a distance? No worries, I do Facebook Parties too)
Detox is a popular term and practice these days. To be honest, we all need a reboot for our bodies from time to time and detoxing is very popular at the beginning of a new year. Personally, juicing just never really satisfies me. I like to feel like I am eating, so for me, kick-starting my clean eating is with a Detox Vegetable Soup.
When I got my list of fresh veggies this week from Farm Fresh Carolinas this recipe was a no brainer. Made with a variety of different vegetables, this soup will help you glow inside and out!
The best part about this recipe, it’s easily customizable. Trade out any veggies you don’t like with ones you do and you should win your detox every time. Try it out and let me know what you think. If you don’t have a Tupperware Pressure Cooker, you could use a standard one or alternative. Watch my LIVE here 🙂
1 onion (medium or half large chopped)
2 full broccoli stalks (about 1 cup of florets chopped, and stalks )
2 garlic cloves (minced)
1 sweet potato (medium, about 1-1 1/2 cups, chopped)
1 cup sliced cremini mushrooms
1 cup cauliflower florets (chopped)
2 cups cauliflower greens (chopped small)
1 cup cabbage (sliced thin)
2 tomatoes – diced in the PowerChef System
4 cups vegetable stock
1/2 tablespoon italian herb seasoning (or a mixture of dried parsley, basil, oregano etc..)
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
Prep all veggies using the PowerChef System to mince and chop fine or a knife.
Place all ingredients in Tupperware Microwave Pressure Cooker. Cook for 20 mins on high.
Let the pressure release before removing, about 8 minutes.
Yep, it really is that simple! ENJOY!!!!
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